Submitted by sharers Peter Doherty and Lisa Shaftel
A classic Indian dish for the Diwali Festival, this version uses American greens.
Serves 3-4, and can be doubled.
2 tbs. Mustard or olive oil
1/2 tsp Bengali 5-spice (Garam Masala)
2 cups thinly sliced onion
1/2 tsp. turmeric
1/4 tsp. salt
3 cups firmly packed shredded greens (collard, kale, chard)
Heat oil in a saucepan over medium-low heat. Add Garam Masala and fry until spices start popping and are fragrant; a few seconds. Add onion and fry until it is translucent; 2-3 minutes, stirring constantly. Stir in turmeric and salt.
Add greens; don’t stir. Turn the heat to low. Cover and steam the green until tender but still retain their color, 5-10 minutes. Do not overcook. Stir and serve.
